This apple crumble cheesecake has become my go-to dessert for crisp fall evenings, the kind that make the house smell like cinnamon and buttery caramel. I first developed this layered treat the autumn I wanted a cross between my grandmother's old-fashioned apple crumble and a silky baked cheesecake. What resulted was a show-stopping dessert that combines bright, tart apples with a rich, creamy filling and a golden, crunchy crumble topping. It’s the kind of dish that invites conversation and second helpings.

I discovered that using Granny Smith apples keeps the filling from becoming cloyingly sweet while providing a pleasant, slightly firm texture after cooking. The smooth cheesecake base offers a luxurious counterpoint to the cinnamon-spiced apples and oat crumble; every forkful has contrast—tang, sweetness, and crunch. It’s perfect for dinner parties, holiday spreads, or simply warming up after a chilly walk. Make it the day before to let the flavors meld; friends and family will swear you spent hours on it.

Ingredients

• Cheesecake filling: 16 ounces cream cheese at room temperature is essential for a smooth texture—avoid cold blocks that will lump. Use full-fat cream cheese for best richness.
• Crust: 2 cups graham cracker crumbs blended with 1/2 cup melted unsalted butter creates a sturdy, buttery base; press firmly into a 10-inch springform pan for an even foundation.
• Apple filling: 4 cups peeled, cored, and sliced Granny Smith apples provide tartness that balances brown sugar and cinnamon; they hold shape well when cooked.
• Crumble topping: A mix of 1 cup all-purpose flour, 1/2 cup rolled oats, 1/2 cup dark brown sugar, and 1/4 cup melted butter yields a crisp, golden topping—use old-fashioned oats for the best texture.
• Binding and flavor: 3/4 cup granulated sugar, 1 cup sour cream, 3 large eggs, 1 tablespoon vanilla extract, and 1/4 cup cornstarch (substitute plain flour if needed) create a stable, creamy filling that sets without cracking.

Instructions

Prepare the apples: Peel, core, and slice 4 cups of Granny Smith apples into 1/4-inch slices. In a medium saucepan over medium heat, add 1/4 cup water, 1/2 cup dark brown sugar, 1 tablespoon lemon juice, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 2 tablespoons butter. Cook, stirring occasionally, for about 10 minutes until the apples soften and caramelize but still hold their shape. Taste and adjust sugar if apples are exceptionally tart; allow to cool completely before layering. Make the crust: Preheat the oven to 350°F (175°C). In a food processor, pulse 2 cups graham crackers into fine crumbs, or place in a zip-top bag and crush with a rolling pin. Mix crumbs with 1/2 cup melted unsalted butter and 2 tablespoons granulated sugar until evenly moistened. Press into the bottom of a 10-inch springform pan forming a compact, even layer. Bake for 7–8 minutes until fragrant and set, then remove to cool completely. Mix the filling: In a large bowl using a stand mixer or hand mixer, beat 16 ounces room-temperature cream cheese with 3/4 cup granulated sugar and 1 tablespoon vanilla extract until smooth and airy, about 3–5 minutes. Scrape the bowl, then mix in 1 cup sour cream until homogenous. Add 3 large eggs one at a time on low speed, blending each fully before adding the next. Sift in 1/4 cup cornstarch and mix just until combined; avoid overbeating to prevent air bubbles. Prepare the crumble: Combine 1 cup all-purpose flour, 1/2 cup rolled oats, 1/2 cup dark brown sugar, and 1/4 teaspoon kosher salt in a bowl. Drizzle 1/4 cup melted butter over the dry mix and use a fork to toss until large crumbs form. The texture should be sandy with some pea-sized pieces for crispness after baking. Assemble the layers: Pour about half of the cheesecake mixture over the cooled crust and smooth with a spatula. Spread the cooled apple filling evenly, leaving a small border from the pan edge. Gently pour the remaining cheesecake mixture to cover the apples, taking care not to trap air. Sprinkle the crumble evenly over the top, covering the surface. Bake and cool: Reduce oven temperature to 280°F (140°C). Bake for approximately 1 hour, or until the edges are set and the center still has a slight jiggle. Turn off the oven, crack the door, and leave the cheesecake inside to cool slowly for 1–2 hours to prevent sudden shrinkage. Remove and refrigerate for at least 5 hours or overnight for optimal flavor and texture before slicing.

Storage Tips

Store slices in the refrigerator for up to 4 days in an airtight container to keep the crumble from softening. If you've already removed the springform collar, place slices on a parchment-lined tray and cover tightly with plastic wrap. To reheat a slice and revive the crumble, warm in a 325°F (160°C) oven for 8–10 minutes; watch carefully so the filling doesn’t soften too much. If freezing, omit the crumble and wrap the cooled cheesecake tightly in two layers of plastic and one layer of foil for up to 2 months.

Ingredient Substitutions

Swap cornstarch for 1/4 cup plain all-purpose flour if you don’t have cornstarch—this will slightly change the mouthfeel but still stabilize the filling. For a gluten-free version, use gluten-free graham crackers and a gluten-free flour blend for the crumble. If you prefer less sugar, reduce granulated sugar to 1/2 cup and brown sugar in the apple filling to 1/3 cup; add 1–2 teaspoons maple syrup if you want deeper caramel notes without more refined sugar.

Serving Suggestions

Serve slices with a dollop of softly whipped cream or a scoop of cinnamon ice cream for a seasonal finish. Garnish with a light dusting of cinnamon or a few thin apple slices caramelized in butter and brown sugar. Pair with black coffee or a lightly spiced apple cider for a cozy pairing. For a holiday table, present on a wooden board with whole cinnamon sticks and a scattering of toasted oats.

Cultural Background

This dessert is a fusion of two very American classics: the New York–style baked cheesecake and the orchard-rooted apple crumble. Cheesecakes arrived in various forms in American cookery through European immigrant influences, while apple crumbles and crisps have long been a comforting, rustic way to showcase seasonal fruit. Combining them produces a dessert that feels both nostalgic and refined—ideal for fall harvest celebrations.

Seasonal Adaptations

In late autumn, replace Granny Smith with Honeycrisp for a sweeter profile, reducing brown sugar by a tablespoon. For winter holidays, fold 1/4 cup chopped toasted pecans into the crumble and add 1/2 teaspoon ground ginger to the apples for warming depth. In spring, swap apples for poached pears and use lemon zest in the filling to brighten the flavor.

Meal Prep Tips

To prep in stages: make the crust and apple filling a day ahead and refrigerate separately. Mix the cheesecake filling the morning you plan to assemble—this reduces active time on the day of baking. When transporting, lock the springform pan and place it in a snug box with non-slip liner. Slicing is easiest with a hot, clean knife; dip the knife in hot water and wipe between cuts for clean slices.

This apple crumble cheesecake is a celebration of texture and seasonality—an ideal centerpiece for cozy fall nights and family gatherings. Tinker with spices and sweetness to make it your own, and savor the moments it helps create around your table.